Tornado Rossini
Tornado Rossini. Perfectly cooked fillet steak stacked with buttery brioche, wilted spinach and caramelised watermelon, finished with wild mushrooms, truffle and a rich Madeira demi-glace.
Ingredients
- 2 x 250g fillet steak
- 25g butter
- 15ml oil
- Salt and pepper
Sauce
- 50ml madeira
- 400ml demi glace
- 15g butter
- 200g wild mushrooms
- A few slices of truffle
- 80g spinach
- Knob of butter
- 3 slices watermelon
- 50g butter
- 2 slices brioche, cut into circles
Method
Vac pack the watermelon and put in the fridge for 3 days.
Pre heat the oven to 200c
To make the sauce, put the madeira into a saucepan, bring to the boil then add the demi glace. Reduce by half and finish with the butter, sauteed mushrooms and truffle.
Meanwhile, pan fry the brioche in a little butter and put to one side. In the same pan, drizzle in the oil, season the steaks then fry for 2 minutes. Turn over, add the butter and cook for a further 2 minute. Pop in the oven for 5 minutes and leave to rest.
Wilt the spinach in another pan with the butter, season and then drain.
Pan fry the melon in butter on both sides for 1 minute.
To serve, put the brioche into the centre of the plates and top with the spinach, the melon and then the steak and spoon over the sauce.
Ingredients
- 2 x 250g fillet steak
- 25g butter
- 15ml oil
- Salt and pepper
Sauce
- 50ml madeira
- 400ml demi glace
- 15g butter
- 200g wild mushrooms
- A few slices of truffle
- 80g spinach
- Knob of butter
- 3 slices watermelon
- 50g butter
- 2 slices brioche, cut into circles
Method
Vac pack the watermelon and put in the fridge for 3 days.
Pre heat the oven to 200c
To make the sauce, put the madeira into a saucepan, bring to the boil then add the demi glace. Reduce by half and finish with the butter, sauteed mushrooms and truffle.
Meanwhile, pan fry the brioche in a little butter and put to one side. In the same pan, drizzle in the oil, season the steaks then fry for 2 minutes. Turn over, add the butter and cook for a further 2 minute. Pop in the oven for 5 minutes and leave to rest.
Wilt the spinach in another pan with the butter, season and then drain.
Pan fry the melon in butter on both sides for 1 minute.
To serve, put the brioche into the centre of the plates and top with the spinach, the melon and then the steak and spoon over the sauce.
